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SOUTHERN CHARM
Where to try southern Chinese
cuisine in Hong Kong.
LUNG KING HEEN
It’s not your everyday diner, but if you
It’s not your everyday diner, but if you
want a lavish evening out, consider
want a lavish evening out, consider
this sophisticated restaurant with
this sophisticated restaurant with
its stunning harbour views. The only
its stunning harbour views. The only
Michelin three-star Chinese restaurant
Michelin three-star Chinese restaurant
in the world, master chef Chan Yan Tak’s
in the world, master chef Chan Yan Tak’s
Cantonese oferings (crispy frogs’ legs
Cantonese oferings (crispy frogs’ legs
with spicy salt, anyone?) are somewhere
with spicy salt, anyone?) are somewhere
between heaven and paradise.
between heaven and paradise.
Four Seasons Hotel, 8 Finance St, Central;
Four Seasons Hotel, 8 Finance St, Central;
+852 3196 8880; www.fourseasons.com/
+852 3196 8880; www.fourseasons.com/
hongkong.
hongkong.
MAK’S NOODLES
MAK’S NOODLES
Good Hong Kong wonton noodle soups
Good Hong Kong wonton noodle soups
should have favourful clear stock made
should have favourful clear stock made
with pork bones and roasted founder,
with pork bones and roasted founder,
frm textured noodles and wontons made
frm textured noodles and wontons made
with fresh chopped prawns. At this cheap
with fresh chopped prawns. At this cheap
and cheerful institution, they’ve nailed
and cheerful institution, they’ve nailed
all the elements to perfection.
all the elements to perfection.
77 Wellington St, Central; +852 2854 3810.
77 Wellington St, Central; +852 2854 3810.
TIM HO WAN
TIM HO WAN
Touted as the cheapest Michelin star
Touted as the cheapest Michelin star
restaurant globally, don’t be surprised by
restaurant globally, don’t be surprised by
the long queues at this no-reservations
the long queues at this no-reservations
eatery (with four locations in Hong
eatery (with four locations in Hong
Kong). With some 30 diferent dim
Kong). With some 30 diferent dim
sum choices all handmade with fresh
sum choices all handmade with fresh
ingredients, the star atraction is the
ingredients, the star atraction is the
baked barbecue pork buns.
baked barbecue pork buns.
9–11 Fuk Wing St, Sham Shui Po;
9–11 Fuk Wing St, Sham Shui Po;
+852 2788 1226.
+852 2788 1226.
058 | virginaustralia
TRAVEL {china}
JULY 2014
058
(Spain’s Adrià is considered to be one of
the world’s most innovative chefs), Yu
Bo’s spin on his native food is humorous,
complex and exceptionally sophisticated.
For something more local, head for Chen
Mapo Doufu, which has branches all over
the city, or the plethora of so-called ‘fly’
restaurants — no-frills places said to attract
diners like flies. For the truly adventurous,
the city’s street food, from pigs’ ears to
savoury bean curd, is there for the picking.
SOUTHERN
REGION CUISINE
The Chinese have an expression regarding
their ideal life. They say it’s best to be born
in Suzhou (as the folks are good-looking
and cultured), to live in Hangzhou (life
there is good) and to eat in Guangzhou
(the food is the best).
Guangzhou (Canton) is the capital of
Guangdong province in southern China
and is where the ancient Chinese gravitated
for fine fare, before freewheeling Hong
Kong came onto the scene.
A region best known for its lychees
and other subtropical produce, it is this
abundance and the sophisticated cooking
styles that has earnt it a place in China’s
elite eight schools of cuisine. Also called
Yue, this style is the most recognisable
worldwide because Cantonese-speaking
Chinese were among the first to emigrate
and share their food globally.
Unlike Sichuan, which relies on the mala
note, or Shanghai’s tendency to sweeten
foods, Cantonese cooks prefer to season
the prime ingredient lightly and place
great emphasis on freshness. For instance,
white-cut chicken is simply poached with
salt, ginger and spring onions so the
chicken flavour shines, or a fish freshly
dispatched from a restaurant’s seafood
tank is lightly steamed with nothing more
than soy sauce and a drop of sesame oil.
Cantonese cooks are also known for
their inventive spirit. Perhaps this has
something to do with their long exposure
to influences from abroad. Macau, for
example, was settled by the Portuguese in
the 16th century, and its cuisine features
ingredients such as curry powder and
mayonnaise. If you are into Cantonese egg
tarts, it is believed that they were inspired
by the Portuguese tart.
Cantonese chefs are world famous for
their dim sum, delicious steamed or fried
dumplings. Hong Kong’s Tim Ho Wan
restaurant dishes up incredible dim sum,
including baked barbecue pork buns. The
buns have a crisp sugary crust and are
filled with the most tender char siu
(barbecued pork) and sauce. Equally as
famous as dim sum is wonton noodle
soup, the humble dumpling and broth
dish that’s purely Cantonese.
If you’re on the hunt for top-class
Cantonese, include a visit to Lung King
Heen. At this fine-tuned gastronomic
temple, Chef Chan Yan Tak weaves
Cantonese classics with a balanced
modernity and delivers quality food with
elegance. If double-steamed consommé,
and Sichuan pepper ice-cream are on the
menu, they are a revelation.
GETTING THERE To book your flight
to China via our codeshare partners
Singapore Airlines or SilkAir, visit
www.virginaustralia.com or call
13 67 89 (in Australia).
OFTEN CALLED THE FERRAN ADRIA OF
SICHUAN COOKING, YU BO’S SPIN ON FOOD
IS HUMOROUS AND COMPLEX.
”
“
“
”
Apotofteaanda
Apotofteaanda
friendly smile is
friendly smile is
never far away.
never far away.
(above) Bamboo
(above) Bamboo
pith soup at
pith soup at
Lung King Heen
Lung King Heen
in Hong Kong.
in Hong Kong.
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